Pappardelle Alla Bolognese Recipe
Beef, wild boar, guanciale, passata, rosemary, whipped ricotta, pesto
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Ingredients
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Pasta
Bolognese Sauce
Whipped Ricotta
Pesto
Method
Pasta Preparation
- 1
Cook the Pappardelle
In a large pot, bring salted water to a boil. Add the pappardelle and cook according to package instructions until al dente. Drain and set aside.
Bolognese Sauce Preparation
- 2
Cook the Guanciale
In a large skillet or saucepan, heat olive oil over medium heat. Add the diced guanciale and cook until crispy, about 5-7 minutes.
- 3
- 4
Brown the Meat
Add the ground beef and wild boar to the pan. Cook until browned, breaking it apart with a spatula, about 7-10 minutes.
- 5
Deglaze
Pour in the red wine and let it simmer for about 3-4 minutes until the alcohol evaporates.
- 6
Add Passata and Seasonings
Stir in the passata, minced garlic, chopped rosemary, salt, and black pepper. Reduce the heat to low and simmer for 30-40 minutes, stirring occasionally.
Whipped Ricotta Preparation
- 7
Whip the Ricotta
In a bowl, combine ricotta cheese, heavy cream, and a pinch of salt. Use a hand mixer or whisk to whip until smooth and creamy. Set aside.
Pesto Preparation
- 8
Assembly
- 9
Combine and Serve
In the pan with the Bolognese sauce, toss the cooked pappardelle until well coated. Serve topped with whipped ricotta and a dollop of pesto. Enjoy!
